Name: Seafood soup with lemon aioli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: Pinch of saffron threads; 20.00 gm boiling water; 18.20 gm olive oil; 1 leek, white part only, thinly sliced; 1 celery stick, thinly sliced; 2 garlic cloves, crushed; 1 carrot, peeled, cut into matchsticks; 2 ripe tomatoes, seeded, finely chopped; 125ml white wine; 1530.00 gm (1.5 litres) fish stock; 12 large green prawns, peeled leaving tails intact, deveined; 12 black mussels, scrubbed, debearded; 400g white fish fillet (such as flathead), cut into 3cm strips; Crusty baguette, to serve; 1 egg yolk; 11.80 gm Dijon mustard; 42.00 gm lemon juice; 1 garlic clove, crushed; 125ml olive oil

Seafood soup with lemon aioli

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Elevate your meal with a recipe that showcases the excellence of olive oil.

Ingredients:

Pinch of saffron threads
20.00 gm boiling water
1 leek, white part only, thinly sliced
1 celery stick, thinly sliced
1 carrot, peeled, cut into matchsticks
2 ripe tomatoes, seeded, finely chopped
125ml white wine
1530.00 gm (1.5 litres) fish stock
12 large green prawns, peeled leaving tails intact, deveined
12 black mussels, scrubbed, debearded
400g white fish fillet (such as flathead), cut into 3cm strips
Crusty baguette, to serve
1 egg yolk
11.80 gm Dijon mustard
42.00 gm lemon juice
125ml olive oil

Instructions:

For the lemon aïoli, combine egg yolk, mustard, lemon juice, and garlic in a food processor. Process until mixed. While running, slowly pour in the oil until thick and pale. Season with salt and pepper to taste.
Combine saffron and boiling water in a small bowl, then let it soak for 10 minutes.
Heat oil in a large saucepan over medium heat. Sauté leek, celery, and garlic for 2 minutes until leek softens. Stir in carrot and tomato, cook for 1 minute until heated through. Pour in wine, bring to a boil, and simmer until reduced by half, about 1 minute.
Pour in the fish stock and saffron mixture, bring to a boil, then lower the heat. Gently add the prawns and mussels, cover, and simmer for 4-5 minutes until the mussels open and prawns turn pink. Next, sprinkle in the fish and cook for 1 more minute until just done. Take off the heat.
Pour the soup into individual bowls and garnish with a dollop of aioli. Serve right away with crusty bread on the side, if preferred.

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